I don't have a rounded baking tray at the moment and would like to replace it with aluminium foil, do you think it's suitable and that it can withheld the intensity?
Cheesecake batter is dense. An aluminium tray may not be stiff enough to retain the proposed shape of your cake. Test the pan; load it to the top with water. If it doesn't collapse your cheese cake will not either. You could try using two trays nestled together. You also may need to load the cake and tray on a flat tray when you move it around. Use a thermometer to know when the cake should be pulled. Cook's suggests the top limit at 150 degrees F. Do grease the sides of the pan. Be sure to loosen the cake from the pan side after it is out of the oven. I bake my cakes at 500 degrees F. for ten or twelve minutes, and then to the 150 degree F point at 200 degrees F. Do not open the oven or try to cool it down. Simply dial down the thermostat. If the cake looks too brown cover it with a piece of aluminium foil. Have fun! Avoid cracks...don't overcook the cake!
